Happy Easter

Easter is here again and with it the sunshine and bright colors. This year we had a ham, mashed potato and gravy, salad and Broccoli Francaise (see recipe below). Everything turned out great!

I haven’t colored eggs in many years but my soon-to-be-daughter-in-law wanted to color eggs after they were peeled and this is how they ended up. I believe this is the picture of spring and Easter.Easter Deviled Eggs4

Have a happy Easter with your families!!

Broccoli Francaise

3 Tbsp. margarine
2 lg. cloves garlic, finely chopped
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. ground black pepper
1 c. chicken broth
1 tsp. cornstarch
4 c. cooked broccoli florets

Combine broth and cornstarch in a bowl or measuring cup. Set aside.

Melt margarine in 1-quart saucepan over medium-low heat and cook garlic, stirring occasionally, until golden, about 1 minutes. Stir in lemon juice, lemon peel, pepper and broth. Bring to a boil over medium-high heat, stirring frequently until sauce thickens about 2 minutes. Pour sauce over cooked broccoli and garnish, if desired, with lemon wedges.


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